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Ever Wonder Why Lemon Is Served With Fish?

LADY MARGARET

Recently, Anne, a friendly rival yacht charter broker, was in the islands inspecting yachts and meeting with crews.  While there, she had a chance to sample what she described as “mouth watering” salmon cakes, prepared by chef Bruna Tatarow onboard Horizon motor yacht Lady Margaret, a 64 foot Virgin Islands yacht charter vessel.   

 

LEMON WEDGES

Anne mentioned Bruna provided lime rather than the standard lemon wedges, and that got me thinkin’…

 

WHY LEMON?

WHY is lemon almost always served with fish?

I ran the question by the gang in our Puerto Rico yacht charter office (not sure why, but I figured our friends who live in the islands consume more fish than our meat-lovin’ team in the states). 

 

SAN JUAN ANSWER

The Puerto Rican team seemed to have an answer right away.  Maria, our office manager in San Juan, emailed this explanation:

“Originally, the lemon was served, not because it gave flavor to the fish, but because it was believed that the acidic juice of the lemon would dissolve any bones that might be swallowed.”

 

Photograph of a beautiful dinner prepared at a restaurant. The plate is dark. There is lighting on it. There is a tomato salad on the left side of the plate. There is a stack of fish held together with a toothpick and blackberry at the top at the top right side of the plate. There is a round dish of brown sauce between the salad and the fish.

Why is Lemon Used in Fish Dishes?

Wow…I had no idea…

 

Since I no longer feel as compelled to serve lemon with fish dishes, I’ll share with you Chef Bruna’s brunch-time recipe for spicy salmon cakes topped with a mango tartar sauce. Lime is her choice for tartness…
[Note: Thank you, Chef Bruna for the wonderful recipe and thank you,Captain Jan Robinson for the photo of the salmon cakes, from your Ship to Shore Cookbook.]
ENJOY!

Spicy Salmon Cakes with Mango Tartar

 

INGREDIENTS

Tartar Sauce:
·         1 cup peeled, diced ripe mango (1 large)
·         1/2 cup mayonnaise
·         1 tablespoon capers, drained and chopped
·         Pinch salt and freshly ground black pepper

Salmon Cakes:
·         Vegetable oil, for frying
·         1 lb cooked salmon, flaked
·         1 cup panko
·         2 eggs, lightly beaten
·         3 tablespoons chopped fresh parsley leaves
·         3 tablespoons chopped shallots
·         1/4 teaspoon cayenne pepper, or to taste
·         1/4 teaspoon salt
·         Freshly ground black pepper
·         1/3 cup cornmeal

 

DIRECTIONS

To make tartar sauce, whisk together the mango, mayonnaise, capers, and salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.
Heat 1/4-inch of oil in a large skillet over medium-high heat.  Put the salmon in a medium bowl and break it up with a fork, watch for bones. Add the panko, eggs, parsley, shallots, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal.  Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce. 

YIELD

1 1/2 cups

HOW TO RENT A YACHT WITH GOURMET CHEF

Foodies!  Want more recipes from the galleys of luxury yacht charter vessels?   Contact 1-800 Yacht Charters at https://1800yachtcharters.com/book-now-contact-us/ for sample menus!

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About admin

Ms. Jana Sheeder is President of 1-800 Yacht Charters. Providing The Superyacht Experience(tm) since 1976. Private luxury yacht charter vacations in the Mediterranean, Caribbean, Bahamas, South Pacific, South Florida, Miami and The Florida Keys, Italian Rivera, Belize. Megayacht charter company focused on generosity, Pay It Forward, Random Acts of Kindness, Giftivism, giving back to the ocean, to the needy, and the environment with every superyachting charter. Providing eco-friendly alternatives while on yacht charters and known for 6-star customer service, experience, and generosity.

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